Most-loved dishes
AI summary of what 1 dish mentions say about the food
Forno Lomba’s schiacciata con mortadella earns raw, rhapsodic praise for its crackling bread and silky meat, a singular star in a rustic, joyful lineup. The vibe is warm, unpretentious, and utterly transportive, making every bite feel like a neighborhood secret.
“The dough is incredibly light, very hydrated, well coated with oil and salt on top. Then comes the delicacy, the sweetness of the mortadella that melted a bit from the heat of the schiacciata. This schiacciata is good both hot and cold, simple or with more ingredients. The dough is close to perfection for my standards — a very thin outer crust, almost like the sugar layer of a crème brûlée, crunchy when you bite it but not hard or annoying on the palate. Very pleasant, especially the crumb too. I'd give it 3.5 out of 5 schiacciate.”
What creators say
1 creator has covered Forno Lomba. Most active: Francesco Zini
Lomba, located on Via Morgagni in Florence, offers a traditional take on schiacciata, with a particular emphasis on artisanal quality. The reviewer highlights a simple yet exquisite schiacciata with mortadella, praising its light, hydrated dough with a perfectly crisp yet tender crust. The mortadella's subtle sweetness complements the bread beautifully. The establishment itself is a small, neighborhood spot, noted for its fresh daily dough and its historical connection to feeding cyclists during the Giro d'Italia.
Dishes mentioned
Schiacciata con mortadella
The dough is incredibly light, very hydrated, well coated with oil and salt on top. Then comes the delicacy, the sweetness of the mortadella that melted a bit from the heat of the schiacciata. This schiacciata is good both hot and cold, simple or with more ingredients. The dough is close to perfection for my standards — a very thin outer crust, almost like the sugar layer of a crème brûlée, crunchy when you bite it but not hard or annoying on the palate. Very pleasant, especially the crumb too. I'd give it 3.5 out of 5 schiacciate.
